Spice up your gatherings with Mexican deviled eggs! This delicious twist on classic egg recipes is perfect for a Mexican snack bar, a fiesta, or Cinco de Mayo celebration. With bold flavours and a touch of heat, these deviled eggs are a popular make-ahead appetizer for any occasion.
Mexican Deviled Eggs
If you are looking for easy Mexcian-inspired appetizers, these deviled eggs fit the bill perfectly. Though not authentic Mexican fare, they are a fun variation of a popular finger food and often make an appearance at potlucks, fiestas and Cinco de Mayo menus. They are also a game day staple as they're easy to make and so fun to eat. Plus, you can make them ahead of time and whip them out when guests arrive. No reheating required.
If you are hosting a Mexican-themed party, serve these deviled eggs right alongside a tray of chicken pinwheels, some 7-layer dip cups, a big bowl of Mexican street corn salad, and air fryer jalapeño poppers... and just like that you've got the party going!
Ingredients
These are the basic ingredients needed for making Mexican-inspired deviled eggs. Where it really gets interesting is the toppings. More on that later in the post.
Instructions
1. Boil the eggs until the yolks are firm but still soft. You don't want too hard yolks as they will dry out and not mix well with the mayo and sour cream.
I like to use my instant pot to boil eggs. It's an easy, zero monitoring method, and the shells slip off the eggs easily. All you have to do is put the eggs in the steel insert, cover them with water and pressure cook on high for 3 minutes, with a quick release after 3 minutes. That's it!
If you don't have an instant pot and want to use a saucepan to boil your eggs, add water to cover the eggs and bring it to a roiling boil. Reduce the heat and simmer for one minute. Switch off the heat, but don't remove the pan from the hob. Remove the eggs after 7-8 minutes and peel when cool enough to handle.
2. Cut the eggs in half (lengthwise) and scoop out the yolks. Transfer them to a bowl.
3. Mash the yolks so that there are no lumps, and add the mayonnaise, sour cream, and taco seasoning. Whisk until the ingredients are well-mixed and you have a smooth paste. Your filling for the eggs is ready.
4. Put the filling in a piping bag and pipe into the cavities of the eggs. If you don't have a piping bag, make use of a small ziploc bag to do the same job. Fill the ziploc bag with paste and cut off a small edge from one of the bottom corners of the bag. Squeeze a dollop of filling into an egg cavity. Repeat for all the eggs.
5. Now comes the fun part! Top the eggs with ingredients that you like. If I am going for a Mexican theme, I might sprinkle my eggs with some more taco seasoning, cilantro and/or street corn for a slight crunch.
More Topping Ideas
- chopped avocado
- chopped chives
- green onions with white and green parts chopped fine
- tiny pieces of diced red, green or orange bell peppers
- bits of jalapeño pepper
- grated cheese
- smoked paprika or Cajun seasoning
Mix n match to your heart's content!
Top Tips
1. Cover the eggs with cling foil (plastic wrap) and keep in the fridge if not serving immediately. Take them out 30 minutes before you plan to serve them and remove the cling foil just before serving, so the filling doesn't dry up.
2. If there's extra filling left, you can use this as a spread for some impromptu bread sandwiches!
3. It's difficult to transport deviled eggs if you're taking them someplace. The best option is to put the cooked eggs and filling in separate ziploc bags and fill the eggs when you arrive. Don't forget to keep the toppings as well!
Mexican Deviled Eggs
Equipment
- Instant Pot, 6-quart or medium saucepan for boiling the eggs
- medium bowl for mixing the filling
- Piping bag or small ziploc bag
Ingredients
- 8 eggs
- 3 tablespoon mayonnaise
- 3 tablespoon sour cream
- 1 tablespoon Taco seasoning plus extra for sprinkling on top of the filled eggs
- 2 tbsp cilantro chopped fine
Instructions
- Cook the eggs until soft. If you have an instant pot, put the eggs in the steel insert and add just enough water to cover the eggs. Pressure cook the eggs on high for 3 minutes. When the pot beeps, release pressure after 3 minutes and take out the eggs. Peel when slightly cool. If you want to make the eggs on the stovetop, put the eggs in a saucepan and add enough water to cover the eggs. Allow the water to come to a roiling boil and wait for one minute before turning off the heat, but don't remove the pan from the hob. Take out the eggs after 7-8 minutes and peel when cool enough to handle.
- Halve the eggs lengthwise, remove the yolks from the eggs and place the yolks in a mixing bowl. Using a fork, mash them until smooth and lump-free.
- Add the mayonnaise, sour cream, and Taco seasoning to the yolks and combine well until you get a smooth paste.
- Fill a piping bag with the paste and squeeze into the cavities of the eggs. If you don't have a piping bag, fill a small ziploc bag with the paste and make a small cut in the lower corner of the bag. Holding it from the top, squeeze the paste into the egg cavities.
- Add the toppings of your choice. I sprinkled the eggs with extra Taco seasoning and chopped cilantro, but you can try a lot of different things. See note #2 for topping ideas.
Notes
- Don't over cook the eggs since you want firm but soft yolks.
- Topping ideas: diced avocado, chives, green onions, bell peppers, jalapeno, grated cheese etc.
- Keep the eggs covered with cling foil until you're ready to eat them so that the filling does not become dry.
- To transport the eggs, put the cooked eggs and filling in separate ziploc bags and fill the eggs when you arrive. Don't forget to keep the toppings as well.
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